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Perfect Pizza Dough
Terri at Momswim · food.com · 2002 · Original
other (asserted)
Baker's percentages
Flour
300g
Water
237g
Hydration
79.0%
Salt
2.0%
Yeast
2.37%
Oil
13.6%
Sauce
—
Cheese
—
Dough weight
595g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (6)
- waterwater1 cup · 237g
- sugarsugar1 tsp · 4.2g
- yeast1 package active dry yeast1 each · 7.1g
- oilolive oil3 tbsp · 40.8g
- flourflour1.5 cup · 300g
- saltsalt1 tsp · 6g